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Instant Pot Khichdi and Simple Kadhi

A delicious and nourishing meal of rice and lentils. This simple, Indian comfort food is made even easier with the Instant Pot.
Cook Time30 mins
Total Time30 mins
Course: Main Dish
Cuisine: Indian
Servings: 4 servings


Instant Pot Khichdi

  • 1 cup basmati rice
  • 1 cup toor dal any dry lentils can be used, I use oily toor dal
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seeds
  • 1 pinch asafoetida
  • 6-10 curry leaves
  • 1 onion sliced
  • 1 potato diced
  • 1/2 teaspoon garlic paste
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon ground turmeric
  • 2 teaspoon salt
  • 2 cup water
  • 2 tablespoon butter or ghee


  • 1 cup yogurt
  • 4 cups water
  • 1 1/2 tablespoons chickpea flour also known as besan
  • 2 teaspoon salt
  • 2 teaspoon sugar
  • 1/4 teaspoon garlic paste optional
  • 1/2 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 dry red chile
  • 1 pinch asafoetida
  • 6-10 curry leaves


Instant Pot Khichdi

  • Combine rice and dal (lentils) in a bowl, rinse 3-4 times to wash all off the starches. Let the rice and dal sit submerged in water while you prep the rest of the ingredients.
  • Set Instant Pot to Saute - high. Add oil, after about a 1 minute the oil should be warming. Now add the cumin seeds. Let the seeds fry, they will get darker as they cook.
  • Add in the asafoetida, curry leaves and the sliced onions. The asafoetida and curry leaves will sizzle as soon as they hit the oil, so stand back when dropping them in. Let the onions cook for about 1-2 minutes to soften.
  • Add the potatoes, garlic, ginger, turmeric, salt and stir.
  • Drain the water from the rice and dal. Add the mixture to the Instant Pot. Add the water and the butter or ghee and stir
  • Close the Instant Pot and check the pressure valve is sealed. Set to Pressure Cook - 6 minutes- high pressure - keep warm on.
  • Wait at least 10 minutes for Natural Pressure Release, then release the remaining pressure.
  • Serve warm with kadhi (see recipe below).


  • Mix together water, yogurt, chickpea flour in a small saucepan. Set heat to medium and stir to combine.
  • Add in salt, sugar, turmeric, garlic. Once everything is combined and the salt and sugar are to your liking, remove from heat and set aside.
  • Heat oil in a separate small saucepan. Add cumin seeds and mustard seeds. Let them crackle but not burn.
  • Next add the dry red chile and let it cook for about 1 minute. Add the asafoetida, it will splatter for a few seconds. Add the curry leaves carefully, they will splatter as it hits the hot oil. Allow for the spices to cook for another minute and remove from heat.
  • Add the tempered oil to the kadhi mixture that you had set aside, stir. Stir before serving, to better incorporate the tempered oil.
  • Serve over warm khichdi.


The khichdi can be made softer by adding 1/4 to 1/2 cup of water. Likewise if you feel it is too mushy, just reduce the water by about 1/4 to 1/2 cup. 
Similarly, if you prefer a different consistency of kadhi, just adjust the water accordingly.